Anticipation feeds off hunger, as all those who had been eagerly awaiting the opening of The Point Crab House and Grill know. You learned about this marvelously local restaurant in our article, on our Facebook, and maybe even from The Point’s Facebook. Even still, now that Bobby Jones and his business partner Michael Neill opened The Point, there is still anticipation–anticipation for the next dinner date out on the town. Below, you’ll find the scoop on the food, the ambiance, and the reason you must make a dinner date A.S.A.P.

Just as the weekend that linked August to September served as the opening for The Point, the inescapable views fused with the tasty food. I refer to the view as inescapable because the restaurant nearly sits on a floating dock. Escaping the water views is impossible. The walls double as floor to ceiling windows that retract and expose guests to the outdoors in the warm months. Such was the case with opening weekend. The floors, bar, beams, and tables are predominantly wood, which contrast beautifully with the industrial metal bar and the sleek, shiny boats docked at the marina. For those of you who have never been to Ferry Point Marina off Mill Creek Road in Arnold, eating at The Point affords you the chance to dine and view the passing of boats and kayakers. Though the upbeat waitresses buzz around the restaurant serving customers, the lull of water and calm views set the mood as comfortable and relaxed.

The views, coupled with the food, easily make The Point one of the most desirable restaurants off the beaten path near Annapolis. The menu boasts of a wide variety of dishes–most containing freshly caught seafood, but all ridiculously flavorful. I ordered two things that I have yearned for ever since: deviled eggs and Maryland crab soup. The four egg pieces held a creamy concoction and a few chives for a onion flavor. There was no celery or crunchy pickle in the deviled eggs, giving them a smooth texture. As far as the crab soup goes, the taste was unlike any other Maryland crab soup–in a good way. Instead of filled to the brim with Old Bay, The Point’s soup was flavored naturally with crab and savory vegetables. Without the overabundance of Old Bay, I could taste the sweet crab, carrots, potatoes, and tomato-based broth. The soup wasn’t just the perfect balance of sweet and salty, it was also decorated. A big crab claw sat in the soup, offering even more chunky, meaty crab.

A friend ordered the pork tacos, which came with a side of blue cheese coleslaw. The pork, avocados, corn, tomatoes, and cool sauce were stuffed inside a doubly-secure, doubly-delicious shell. The outer shell was a grilled flour tortilla; the inside shell was a crunchy hard shell. The melding of flavors were incredibly innovative and exciting. Two-shell tacos? Yes, it is possible and thanks to The Point, warranted. The fresh tacos paired beautifully with the slightly tangy and crunchy coleslaw. The coleslaw also had white corn in it, as if to parallel the corn in the tacos. Perfection was achieved and you can easily taste the prize.

Just when I thought the good times would stop rolling, the check came. All the fresh food and a few beers came out to about $35. That’s called Maryland crab soup and incredible views on a budget.

Visit The Point online here: http://www.thepointcrabhouse.com/. Or, call them to make reservations: 410-544-5448. Prepare your tastebuds.